0 from 6 votes
Butternut Squash Wild Rice
This versatile, vegan side dish is perfect for fall dining. If you don't have butternut squash on hand, you can try this with roasted pumpkin, and almost any green will work in place of the spinach.
Servings: 6 people
Calories: 136 kcal
Course:
Side Dish
Ingredients
- 1/2 cup wild rice
- 1 medium butternut squash about 10 ounces, peeled, cored, and diced
- 1 Tablespoon olive oil divided
- 1/2 cup diced onion
- 4 cups torn spinach
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon balsamic vinegar
Instructions
- Cook wild rice according to package. In the last 20 minutes of cooking, preheat oven to 400°F. Reserve about 1/4 cup of water from the cooked rice.
- Toss squash in 1/2 tablespoon olive oil, spread on a rimmed baking sheet, and roast for 15 minutes.
- Heat remaining oil in a shallow saucepan over medium. Add onions and cook until translucent, about 5 minutes.
- Stir in wild rice, squash, and spinach, and cook until spinach is bright green and wilted. Season with salt and pepper, and stir in balsamic vinegar. Cook an additional 5 minutes and serve.
Cup of Yum
Nutrition Information
Calories
136kcal
(7%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
2g
(3%)
Sodium
410mg
(17%)
Potassium
628mg
(18%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
15165IU
(303%)
Vitamin C
32.8mg
(36%)
Calcium
86mg
(9%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 136
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Sodium | 410mg | 17% |
| Potassium | 628mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 15165IU | 303% |
| Vitamin C | 32.8mg | 36% |
| Calcium | 86mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.